Mini Chocolate PB Pies (Printable Format)

These mini peanut butter pies feature a buttery graham cracker base, smooth peanut butter cream filling, and rich chocolate ganache topping.

# What You'll Gather:

01 - 1 1/2 cups graham cracker crumbs.
02 - 1/2 cup butter, melted.
03 - 1 cup creamy peanut butter.
04 - 1/2 cup powdered sugar.
05 - 8 oz cream cheese, softened.
06 - 1 cup heavy cream.
07 - 1 cup semi-sweet chocolate chips.
08 - 1/2 cup heavy cream (for ganache).
09 - 1 tsp vanilla extract.
10 - Pinch of salt.
11 - Extra chocolate chips for garnish.

# Step-by-Step Instructions:

01 - Mix graham cracker crumbs with melted butter in a bowl.
02 - Press mixture into muffin tin lined with cupcake liners.
03 - Chill crust in fridge for 30 minutes.
04 - Beat cream cheese and peanut butter until smooth.
05 - Mix in powdered sugar and vanilla extract.
06 - Whip heavy cream in a separate bowl until stiff peaks form.
07 - Fold whipped cream into peanut butter mixture.
08 - Fill chilled crusts with peanut butter mixture.
09 - Heat 1/2 cup cream until simmering.
10 - Pour hot cream over chocolate chips, stir until smooth.
11 - Top pies with chocolate ganache.
12 - Chill for 2 hours until set.
13 - Garnish with chocolate chips before serving.

# Important Tips:

01 - These no-bake pies can be made ahead and stored in the fridge.
02 - For gluten-free version, use gluten-free graham crackers.
03 - For dairy-free, substitute with dairy-free butter and cream cheese.

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